Winter Squash Soup Photo
Winter Squash Soup
Yield: Makes 4 servings
Ingredients:
1
tablespoon low-fat vegetable oil spread

1
tablespoon minced shallot or onion

2
cloves garlic, minced

3
fresh thyme sprigs

1
pinch dried rosemary

2
packages (10 ounces each) frozen winter (butternut) squash, thawed

1
cup fat-free reduced-sodium chicken broth

3
tablespoons fat-free (skim) milk

Fat-free sour cream (optional)



 
Preparation:
1.
Melt vegetable oil spread in medium saucepan over medium heat. Add shallots, garlic, thyme and rosemary. Cook and stir 2 to 3 minutes or until shallot is tender. Add squash and chicken broth; bring to a boil. Add milk; stir until blended.

2.
Remove thyme sprigs from soup. Transfer soup to blender or food processor; blend until smooth. (Add additional liquid to make soup thinner, if desired.) Top with dollop of sour cream.



Nutritional Information:
Serving Size: 1 cup soup
Sodium 135 mg
Protein 5 g
Fiber 2 g
Carbohydrate 22 g
Cholesterol <1 mg
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 16 %
Calories 116
Dietary Exchange:
Vegetable 4
Fat 1/2


This recipe appears in: Soups


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